Domaine de la Vougeraie Clos Blanc de Vougeot
Domaine de la Vougeraie · Clos de Vougeot, Côte de Nuits, Burgundy, France
At a glance
- Producer
- Domaine de la Vougeraie
- Region
- Clos de Vougeot, Côte de Nuits, Burgundy, France
- Grape variety
- Chardonnay
- Wine type
- White
- Body
- Full-bodied and Smooth
- Sweetness
- Dry
- Typical price
- $120-$160
Tasting profile
Citrus and green apple notes with subtle floral and mineral hints; restrained oak integration
Evolution: Developing richer notes of toasted hazelnut, honey, and underbrush with age
At peak: Complex layering of fruit, savory, and mineral characteristics with a long, creamy finish
Structure
- Acidity
- High, balanced to preserve freshness and aging potential
- Tannins
- None (white wine)
- Alcohol
- 13.0%-13.5%
- Aging potential
- 15+ years (typical of top Burgundy whites from great vintages)
Drinking window
- Peak drinking
- 2026 to 2043
- Optimal window
- 2023 to 2046
- Current status
- Approaching early optimal drinking window
- Current condition
- Youthful, developing complex tertiary aromas
This wine comes from a premier vineyard site in Burgundy, crafted by a sustainable-minded producer known for meticulous vineyard work and low yields, resulting in concentrated, age-worthy Chardonnay. The 2018 vintage was excellent for white Burgundy, giving ripe fruit with balanced acidity, allowing the wine to develop complexity over 10-15 years.
Food pairing
Pairs beautifully with rich seafood (lobster, scallops), roasted chicken, creamy cheeses (Comté, Brie), and mushroom dishes.
Serving
- Serving temperature
- 12-14°C / 54-57°F
- Decant
- Not required
Sustainability
Sustainability score: 9/10
The producer uses biodynamic farming methods, composting, minimal intervention in cellar, solar energy powered operations, and recycles water. Packaging uses lightweight glass and recycled materials.
Domaine de la Vougeraie is recognized as a pioneer in sustainable viticulture with strong commitments to environmental stewardship. Their biodynamic certification ensures biodiversity and health of vineyards, while cellar practices reduce chemical use and energy consumption. Packaging and transport choices further reduce environmental impact.